Roasted Beet, Fennel, and Walnut Salad

Roast the beets, toast the walnuts, and prepare the dressing three days in advance. Slice the fennel and endive and toss the salad just before serving.

Ingredients

Salad:

6 beets

1 1/2 teaspoons canola oil

2 (1 1/4-pound) fennel bulbs with stalks

2 cups sliced Belgian endive (about 2 small heads)

1/3 cup coarsely chopped walnuts, toasted

1 (6-ounce) package fresh spinach (about 8 cups)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Dressing:

3 tablespoons red wine vinegar

3 tablespoons honey

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

2 tablespoons chopped fresh basil

2 teaspoons extravirgin olive oil

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

Nutritional Information

Calories 87

Caloriesfromfat 38%

Fat 3.7g

Satfat 0.4g

Monofat 1.2g

Polyfat 1.9g

Protein 2.2g

Carbohydrate 13.1g

Fiber 3.4g

Cholesterol 0.0mg

Iron 1.2mg

Sodium 232mg

Calcium 48mg

Calories 87

Caloriesfromfat 38%

Fat 3.7g

Satfat 0.4g

Monofat 1.2g

Polyfat 1.9g

Protein 2.2g

Carbohydrate 13.1g

Fiber 3.4g

Cholesterol 0.0mg

Iron 1.2mg

Sodium 232mg

Calcium 48mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare salad, leave root and 1 inch of stem on beets; scrub with a vegetable brush. Peel and cut beets into 1/2-inch-thick wedges. Place beets on a jelly-roll pan. Drizzle with canola oil; toss well to coat. Bake at 400° for 45 minutes or until beets are tender, stirring every 20 minutes.